Factory Edges?

Carl Jacobsen

Carl Jacobsen

Joined
Oct 19, 1998
Messages
426
I picked up a plain edge Starmate last week (thanks, Dennis!), and it's so sharp that arm hair and terrified sheets of paper flee from the vicinity at the mere mention of its name.

So my question is, how do you do it? I don't really buy the story of a whole roomful of people patiently laboring away with Sharpmakers (it just doesn't sound like it'd scale well to production use). Am I looking at the result a some robotically controlled process? Or a talented human running a grinder with a special jig? Or a very talented human grinding freehand? Or an infinite number of monkeys and Starmates and you only ship the good ones, or...?

Just curious, not looking for you to give away any secrets to the competition...

-- Carl

P.S. Picked up a Mini-Police at the same time -- wow, after all these years, finally a serious knife that G.I.Joe can fit in his Kung Fu Grip
smile.gif
Can I get a reversible clip for it?
smile.gif
 
Truly! I recently bought a new Endura serrated, the first new Spyderco in a while.In trying to test shaving capability(not too smart with serrations,I know!)and cut myself twice before I knew it! This thing goes beyond all of the clever sharpness cliches.Even my older Spydercos can't compare.Well done!

------------------
"To grow older is inevitable.To grow UP is optional."


 
This very quick, effective process was one of the most interesting things about my tour. It's done freehand with machines. I'll leave it to Sal if he'd like to give the process in full detail. Resharpening is done with a Sharpmaker - as Patrick said, "We practise what we preach."

-Drew
 
I was wondering how they did that... I once sneezed at a show w/ an open Cenofante in my hand & looked down at a bloody thumb- didn't even feel the cut. How 'bout I drop by w/ a sack of knives & learn how it's done
wink.gif



------------------
Runs With Scissors
AKTI# A000107
 
I have the 204 video and seem to remember Sal commenting there that Spyderco was one of the few makers that delivered their knives beveled at 30 degrees vs 40.

This obviously saves the ELU some time during resharpening (at 40 degrees, the norm) as Sal mentioned, but I'm sure the initial edge at 30 degrees would account for some of the "out of the box" sharpness.

I apologize If I've misquoted Sal.
 
In reality, we do have some very talented crew, both in Golden & Seki. Experience also helps in this area.

It does take a while for someone to learn to put edges on like ours, even with teachers.
sal
 
Yes, the plain edges are razor-sharp. But the sharpest knife I own period is my full-serrated Delica '98. I can't say I've ever felt a sharper edge on anything, and I have lots of very sharp knives!
smile.gif

I also notice the blade on the Delica and the new Endura are ground higher up, thus providing the basis for sharper, thinner edges.
Jim
 
Jim - Thanx for the recognition. We have been making and refining the Endura and Delica for almost 10 years.

Some say the designs are dated, but OTOH there is something to be said for continual refinement over a long period of time.

Naturally my opinionis biased, but in our area of "claim", which is overall performance, I would confidently match the Endura and Delica against any other knife in their class, worldwide. IMO.
sal
 
I bought a Jess Horn lightweight at the Indianpolis gun and knife show and I must say it has the best edge of any new knife I have ever purchased.the lock is perfect.great quality for the price.I will certainly buy spyderco from now on.
 
Sal:
I agree...the Delica and Endura IMO are definitely NOT dated. Especially the Delica remains one of my 5 top favorite knife designs, period. And if someone thinks they're dated...geez! The Buck 110 is still going strong and has been refined! People still buy and carry Stockman and SAK patterns...why? Because they work. Same with the Delica/Endura team.
I still see a couple areas of possible improvement on these, though...esp. the area at the base of the metal clip could be reinforced to avoid stripping out. But hey, there's the Delice 2,000!!!
smile.gif

Jim
 
You must log in or register to reply here.
Back
Top